Holiday Salmon Curry with Dill and Cucumber
A luminous Scandinavian-Indian fusion curry that pairs delicate salmon with cooling cucumber, aromatic dill, and warm spices. Coconut milk creates a silky sauce infused with toasted mustard seeds, ginger, and turmeric, finished with a bright squeeze of lemon and fresh herbs. Elegant enough for a holiday table, but simple enough for a weeknight dinner for four.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 servings (about 1.25 cups each)
Steps
Before you start
- Pat salmon dry with paper towels so it will cook evenly and not stick to the pan
- Measure out all spices before you begin—the cooking happens quickly once the base is hot
- Have fresh dill and cucumber prepped and standing by; they go in at the end to preserve their bright flavor
Toast mustard seeds
- Heat the oil in a large skillet over medium-high heat (about 1 minute until shimmering).
- Add the mustard seeds and toast for 30 seconds, stirring constantly, until they crackle and pop.
- The seeds will release a nutty aroma—do not let them burn.
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Ready when: Seeds crackle and pop, releasing a nutty aroma
Tip: Toast seeds quickly—they burn easily if the pan is too hot or left too long. Listen for the popping sound and work fast.
Sauté aromatics and spices
- Add the sliced onion to the toasted seeds and cook for 4 minutes over medium heat, stirring occasionally, until the onion begins to soften and turn translucent at the edges.
- Add the minced ginger and garlic, and cook for 1 minute more, stirring constantly, until fragrant.
- Sprinkle in the turmeric, cumin, coriander, and chili flakes (if using).
- Stir continuously for 30 seconds to bloom the spices in the hot oil.
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Ready when: Spices smell warm and aromatic, onion is translucent at edges
Tip: Blooming the spices in fat releases their essential oils and deepens the flavor—don't skip this step or rush it.
Add coconut milk and salmon
- Pour the coconut milk into the skillet and stir well to combine with the spice mixture, scraping the bottom of the pan to incorporate any browned bits.
- Bring the sauce to a gentle simmer over medium heat (about 2 minutes).
- Season the salmon pieces lightly with salt and black pepper.
- Nestle the salmon fillets into the simmering sauce, spooning some sauce over the top of each piece.
- Do not stir; the fish will be delicate and may break apart.
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Ready when: Sauce simmers gently and salmon pieces are nestled in the liquid
Tip: Keep the heat at a gentle simmer, not a rolling boil—vigorous heat will break apart the delicate salmon.
Poach salmon until cooked through
- Maintain a gentle simmer and cook the salmon uncovered for 10–12 minutes.
- The salmon is done when it flakes easily when tested with a fork in the thickest part and the flesh has turned opaque throughout.
- The internal temperature should reach 145°F (63°C).
- The sauce should be steaming gently around the fish but not boiling vigorously.
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Ready when: Salmon flakes easily with a fork, flesh is opaque throughout, internal temperature 145°F (63°C)
Tip: Avoid moving the salmon once it's in the pan—let it cook undisturbed. Check doneness by gently testing the thickest portion with a fork.
Finish with cucumber, dill, and lemon
- Remove the skillet from the heat.
- Gently stir in the cucumber half-moons and fresh dill, folding them in carefully so the salmon remains intact.
- Add the lemon juice and lemon zest to the curry.
- Taste and adjust the seasoning with a pinch more salt or a small pinch of chili flakes if desired.
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Ready when: Cucumber and dill are evenly distributed, lemon juice is fully incorporated
Tip: Add the cucumber and dill off the heat so they stay crisp and bright—a long simmer would make them soft and dull.
Serve warm
- Ladle the curry into shallow bowls, making sure each portion gets a piece of salmon, a generous amount of sauce, and some cucumber slices.
- Garnish with a small sprig of fresh dill and a thin lemon wheel if desired.
- Serve immediately while warm.
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Ready when: Curry is plated in shallow bowls with sauce and garnish
Tip: Use shallow bowls rather than deep ones so the delicate salmon and crisp cucumber stay in focus.
Good to know
Tips
- Brown mustard seeds have a pleasant bitter, nutty bite that balances the sweetness of coconut milk and the richness of salmon. White mustard seeds are milder and less traditional for this style of curry.
- Removing the seeds from the cucumber keeps the final dish from becoming watery as it sits. If you prefer, leave the seeds in—just be aware the sauce will thin out over time.
- Serve this curry with steamed jasmine rice, basmati rice, or warm buttered flatbread such as naan to soak up the silky sauce.
- The lemon zest brightens the dish noticeably; add it just before serving so it doesn't lose potency to the warm sauce.
Make ahead
Prepare all ingredients (mince ginger and garlic, slice onion and cucumber, chop dill, zest and juice lemon) up to 4 hours ahead. Keep prepped ingredients in separate bowls covered with plastic wrap in the refrigerator. The curry sauce itself does not reheat well because the salmon will overcook, so cook and serve fresh.
Storage & reheating
Leftovers (if any) will keep refrigerated in an airtight container for up to 2 days. Reheat gently over low heat in a covered skillet with a splash of water or broth; do not overheat or the salmon will become dry. The cucumber will soften considerably on storage. For best results, this curry is best enjoyed fresh.
Substitutions
- salmon fillets, skin-on or skinless → halibut, sea bass, or cod fillets of the same weight. White fish will be slightly more delicate and may cook 1–2 minutes faster. Check doneness at 9 minutes instead of 10.
- coconut milk (full-fat) → crème fraîche mixed with ½ cup (120 ml) vegetable broth and 1 teaspoon turmeric. This creates a tangier, lighter sauce that's more Scandinavian in character. Simmer slightly longer (13–14 minutes) for the fish to cook through.
- large English cucumber (or 2 regular) → sliced celery or blanched green beans cut into 1-inch (2.5 cm) pieces. Both provide textural contrast; blanch green beans for 2 minutes before adding to soften them slightly.
- brown mustard seeds → whole cumin seeds or fennel seeds. Cumin seeds are milder; fennel seeds are sweeter. Toast the same way and use the same amount.
